-
1
Preparation: Lightly grease the pound cake pan with butter (excluded from the recipe), and dust with cake flour (excluded from the recipe).
-
2
Alternatively line the pan with parchment paper.
-
3
Cut the kabocha squash into 1.5-2 cm cubes, and mince the onion.
-
4
Place them together into a heatproof dish, cover with plastic wrap, and microwave for 2-3 minutes.
-
5
Boil the broccoli until it's still firm, and cut into smaller bite-sized pieces.
-
6
When you are adding the stem, peel the thick skin, and cut into 1 cm cubes.
-
7
Cut 1 slice of bacon into 1 cm squares to mix into the batter.
-
8
Cut the other slice into thin strips for a topping.
-
9
Beat the eggs in a bowl, add the milk, olive oil, salt and pepper, and mix well with a whisk.
-
10
Mix the ingredients and sift over the Step 5 bowl, then mix.
-
11
When just a bit of the flouriness remains, add the vegetables and bacon, and mix with a spatula.
-
12
Pour the mixture into the pan, and smooth out the surface.
-
13
Sprinkle with the thin strips of bacon and Parmesan cheese on top.
-
14
Lightly drop it onto the counter from a low height to remove the air bubbles.
-
15
Bake in the preheated oven for 40-45 minutes at 180C.
-
16
When the surface is browned and a bamboo skewer comes out clean after it's inserted, your cake is done!
-
17
Leave it on a rack to cool, and remove the cake from the pan.
-
18
Cut into slices, and enjoy It's full of vegetables.
